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2 bowls of thai salmon salad with a small white pitcher of dressing, a fork, and a blue and white striped napkin in the background over a white backdrop
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4.5 from 2 votes

Thai Salmon Salad

This easy Thai Salmon Salad recipe is full of healthy, fresh ingredients like kale, cabbage, and red peppers. It's topped with chunks of salmon and an easy-to-make, incredibly flavorful Sesame Ginger Dressing. This salad is light, yet filling - perfect for lunch or dinner.
Prep Time15 mins
Total Time15 mins
Course: Main Dish, Salad
Cuisine: Gluten Free, Seafood
Servings: 4
Calories: 384kcal


Salmon Salad

  • 1 cup kale * roughly chopped
  • 1 cup purple cabbage * sliced thin
  • 1 cup Napa cabbage * sliced thin
  • 1/2 cup carrot * cut into matchsticks or shredded
  • 1 red pepper * cut into thin strips
  • 1 pound salmon * cooked and flaked into chunks
  • 2 tablespoons fresh cilantro * finely chopped
  • 2 tablespoons green onion * sliced thin
  • sesame seeds * optional garnish

Sesame Ginger Dressing


Salmon Salad

  • Add the kale, both types of cabbage, carrots, and red pepper to a large bowl and toss to combine. Set aside.

Sesame-Ginger Dressing

  • Combine all the ingredients for the dressing in a small bowl and whisk until well combined. Taste and adjust the flavor, as desired.
  • To serve, divide the salad between 4 bowls and top with equal amounts of salmon. Drizzle on the dressing and garnish with green onions, cilantro, and sesame seeds.



Tips and Techniques

  • To cook salmon, preheat your oven to 350°F.  Place the salmon, skin side down, on a baking sheet and pat with a paper towel. Brush lightly with olive oil and season with salt and pepper. Place the baking sheet in the oven and bake for 12-15 minutes, depending on the thickness of your fillets, or until the internal temperature reached 145°F on a meat thermometer inserted into the center of the thickest fillet.
  • You can add more or omit any of the ingredients for the salad depending on your own personal taste or what you have available.
  • Store leftovers separately in airtight containers in the refrigerator. Use within 3-4 days for best results.
** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 384kcal | Carbohydrates: 8g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 329mg | Potassium: 861mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5675IU | Vitamin C: 78mg | Calcium: 69mg | Iron: 2mg